Peanut butter and miso is an intriguing flavor combination that caught my eye in the original version of these cookies from New York Times Cooking. I was pleasantly surprised when their flavor turned out decadently sweet, yet with a savory undertone brought from the miso, and of course, topped off with extra saltiness from the Maldon. While NYT Cooking’s recipe was amazing, I have been on a HUGE peanut butter and white chocolate kick- AND no cookie is complete without massive chunks, in my opinion- so I knew on my next go round I had to add them in to make these White Chocolate Peanut Butter Miso Cookies.
I also wanted them to have even more peanut butter flavor- so I tripled the peanut butter in the original recipe. Because the peanut butter adds additional protein to the batter, I halved the all-purpose flour with cake flour- a more delicate, less protein containing flour- and now I’m intrigued to see how chewy they would be with ALL cake flour. (Note: I have NOT tried these using exclusively all-purpose flour). And since I was on the trend of chunks + more peanut flavor already, I tossed in some peanuts as well to make these sweet, savory, buttery, salty, chewy, AND crunchy. They really have it all and are an absolute can’t miss! Seriously- these White Chocolate Peanut Butter Miso Cookies are now a very close second to my Salted Double Chocolate Chunk cookies that are my all-time fave. (Nope, I’ve never shared that recipe 😉 )
And yes, I know this blog is called Health Tastes Good, but there’s much “health” to these cookies except for some fermentation from the miso and some protein from the peanut butter- but I will tell you, they’re DAMN GOOD and I hope you love them as much as me!
- Yield: 18-24
- Cook Time: 12 minutes
White Chocolate Peanut Butter Miso Cookies
My love of peanut butter and white chocolate only continues to grow. That, and my love of chewy cookies with BIG ASS CHUNKS, makes these cookies one of my all-time favorite recipes. They're sweet, savory, buttery, salty, chewy, AND crunchy... a little something for everyone!
- 2 sticks unsalted butter - room temperature
- 3/4 cup natural peanut butter (Ingredients just read “peanuts”)
- 2/3 cup miso
- 10 ounces brown sugar
- 8 ounces white sugar
- 2 eggs - room temperature
- 1T pure vanilla extract
- 8.5 ounces cake flour
- 8.5 ounces all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups white chocolate discs or chopped bar pieces
- 1- 4 ounce bar white baking chocolate - broken into large chunks
- 1 cup peanuts
- 1/3 cup coconut sugar - for rolling
- flakey sea salt, such as Maldon - for sprinkling
- additional drippy peanut butter for drizzling - optional
- In a stand mixer, cream together the butter and peanut butter. Add the miso and cream another minute. Add in the sugars and beat on medium speed until fluffy, 2-4 more minutes. Add the eggs and vanilla, mixing just until incorporated.
- Add the flours, baking soda, and baking powder- stir just until barely incorporated.
- If using all chocolate bar, roughly chop in to chunks. Fold in the 1 1/2 cups of white chocolate + the peanuts. Using ~1/4 cup scoop, roll the dough into balls. Press a large chunk of white chocolate from the 4-ounce bar into the top of the ball. Roll the cookie dough ball in coconut sugar to coat. Repeat with remaining dough- it should make 18-24 cookies. note: if your dough is too sticky to handle this step, refrigerate 10-20 minutes before rolling.
- Refrigerate the cookie dough balls over night (at least 2 hours, but overnight is best).
- When ready to bake, preheat oven to 350F. Place cookies on parchment lined baking sheet, about 4 inches apart. Bake for 8 minutes. Open the oven and "bang" the cookie sheets on the oven rack to deflate. Bake another 2 minutes and either repeat the bang + 2 minute bake OR remove from the oven, drop the cookie sheet on the counter, and immediately sprinkle with flakey sea salt. Allow to cool on the sheet a couple minutes before transferring to a cooling rack. Repeat with remaining cookie dough balls. note: in total, the cookies need 10-12 minutes of baking, depending on your oven and how crisp you like them.
- Before serving, drizzle with additional peanut butter, if desired. I always enjoy my cookies best day of baking, but when stored in an airtight container, some have said the flavor of these is even better on day two!